Sautéed Mung Bean Sprouts with Garlic and Shallots

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple Filipino vegetable side dish featuring crunchy mung bean sprouts quickly sautéed with fragrant garlic and shallots. This Filipino-inspired vegetarian recipe, ready in about 12 minutes, pairs mung bean sprouts, rinsed and drained, garlic cloves, thinly sliced, shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 3 Filipino cuisine 80 cal/serving

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Ingredients

300 grams mung bean sprouts, rinsed and drained
4 garlic cloves, thinly sliced
2 medium shallots, thinly sliced
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fish sauce
2 tbsp spring onions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 2 thinly sliced shallots, sauté for 1-2 minutes until fragrant and lightly golden.
Step 2: Add 300 grams mung bean sprouts to the skillet and stir-fry for 3-4 minutes until just tender but still crisp.
Step 3: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fish sauce. Toss to combine and cook for an additional 1 minute until flavors meld.
Step 4: Remove from heat and garnish with 2 tbsp sliced spring onions before serving as a side dish.